Name: Lemon and lime cheesecake
Prep time: 255 min
Total time: 255 min
Yield: 1
Ingredients: 150g plain sweet biscuits, processed to fine crumbs; 80g butter, melted, cooled; 500g cream cheese, softened; 161.25 gm caster sugar; 1 lemon, rind finely grated, juiced; 2 limes, rind finely grated, juiced; 31.50 gm lime juice; 31.50 gm lemon juice; 9.00 gm powdered gelatine; 300ml thin cream, lightly whipped

Lemon and lime cheesecake

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Prep Time:
255 minutes

Cook Time:

Total Time:
255 minutes

Zesty fridge cheesecake bursting with flavor.

Ingredients:

150g plain sweet biscuits, processed to fine crumbs
80g butter, melted, cooled
500g cream cheese, softened
161.25 gm caster sugar
1 lemon, rind finely grated, juiced
2 limes, rind finely grated, juiced
31.50 gm lime juice
31.50 gm lemon juice
9.00 gm powdered gelatine
300ml thin cream, lightly whipped

Instructions:

Prepare the springform pan by greasing and lining with baking paper. Mix butter with biscuit crumbs and press the mixture into the base of the pan. Chill in the refrigerator as you make the filling.
With an electric mixer, blend cream cheese and sugar until creamy. Mix in lemon and lime zest. In a small saucepan over medium heat, warm 1 1/2 tablespoons lemon juice, 1 1/2 tablespoons lime juice, and gelatine, stirring until gelatine dissolves. Let it cool slightly. Combine gelatine with cream cheese mixture and beat well. Gently fold in cream until fully combined.
Spread the filling evenly over the base to create a sleek surface. Chill in the refrigerator for 4 hours or until firm. Serve and enjoy!

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